Pea Soup

Ingredients

• One pint of split Peas
• Three pints of Stock
• Two Turnips
• Two Onions
• Two Carrots
• Pepper and Salt

Method

1. 1

   Soak the peas overnight in cold water.

2. 2

   Strain away the water and simmer the peas in the stock for two and a half hours, skim well.

3. 3

   Add the vegetables which have been washed and cut up.

4. 4

   Cook until tender and then pass through a sieve or colander.

5. 5

   Put a piece of toast in a hot tureen and pour the soup over.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 7. The excerpt below is the record exactly as published.

PEA SOUP Ingredients : Half a peck of Green Peas Three pints of Stock Two Carrots Two Turnips Two Onions Bunch of Parsley. SOUPS 19 1. Shell the peas and wash in cold water with a lump of salt. 2. Put the stock into a saucepan and add the parsley, carrot, turnip and onion. 3. Boil for three quarters of an hour and then strain the stock into a clean saucepan. 4. Add the peas and a sprig of mint. 5. When the peas are cooked, rub the contents of the pan through a sieve. 6. Serve very hot with toast. KIDNEY SOUP Ingredients : Three pennyworth of Bones Two Onions Two Carrots One Parsnip Three Leeks Bunch of Parsley Four Sheep’s Kidneys. 1. Put the bones in a large saucepan and cover with water 2. Add the parsley, and the vegetables washed and cut up. 3. Boil for two hours, strain through a sieve and remove the fat. 4. Thicken with half an ounce of butter, rolled in a dessert- spoonful of cornflour. 5. After the bones have boiled for one hour, take some of the stock and stew the kidneys in a small pan. 6. Pass the kidneys through a wire sieve, using the back of a wooden spoon. 7. Add the strained stock and serve in a hot tureen. LENTIL SOUP Ingredients : One teacupful of Lentils which must be soaked overnight One Turnip One Carrot Two Onions Bunch of Herbs Two quarts of Stock One ounce of Butter or Dripping Salt and Pepper. 20 SOUPS 1. Put the lentils into a strainer and wash well with plenty of cold water. 2. Melt the fat in a saucepan and fry, the prepared vegetables cut into dice, lightly. 3. Add the lentils and the stock or water, bring to a boil, skim well and simmer until the lentils are tender. 4. Strain into a hot tureen and rub the lentils and vegetables into the soup through a sieve. 5. Add one tablespoonful of chopped parsley. MACARONI SOUP Ingredients : Half a pound of Macaroni Two quarts of White Stock One pint of Cream or Milk A little Cayenne Pepper Quarter of a pound of grated Parmesan Cheese. 1. Boil the macaroni in the stock for one and a half hours until tender. 2. Pour on to a sieve and rub the macaroni through. 3. Return to the saucepan, add the cheese, cayenne and salt to taste. 4. Make the soup very hot and serve with sippets of toast. MUTTON BROTH Ingredients : Two pounds of Neck of Mutton One Onion One small Carrot One Turnip One bunch of Parsley One teacupful of Scotch Barley Five quarts of Water. 1 . Cut the mutton into pieces, removing most of the fat, place in a saucepan with the cold water, bring to a boil and skim. 2. Prepare the vegetables, wash the barley and throw into the broth. 3. Simmer for two or three hours, season with pepper and salt and pour into a hot tureen. N.B. — If possible the broth should be made the day before it is used so that the fat may be easily removed. SOUPS 21 OXTAIL SOUP Ingredients : Two jointed Oxtails Three quarts of Water One Carrot One Turnip One Onion One head of Celery Bunch of Herbs Eight Cloves Blade of Mace Cayenne Pepper Three ounces of Butter. 1. Soak the oxtails in warm water for one hour. 2. Cut the tails into pieces and fry in one ounce of butter. 3. Add the water, herbs and the prepared vegetables. 4. Simmer for two hours, skimming continually. 5. Add the seasoning, remove the meat from the bones and cut into small pieces. 6. Strain the soup through a sieve and add the meat. 7. Put two ounces of butter into a pan and when melted stir in two tablespoonfuls of flour and brown over the fire. Pour the soup gradually on to the flour and bring to a boil. 8. Serve with toast cut into dice. PEA SOUP Ingredients : One pint of split Peas

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